Focused recipe
Chicken Tinola Recipe
A comforting Filipino soup made with chicken, green papaya, and chili leaves simmered in a savory ginger broth. This hearty dish is perfect for warming up on a chilly day and is often enjoyed with a rice and a condiment of fish sauce and chili pepper on the side.
Filipino Recipe Updated 11/9/2018
Ingredients
Measured from the catalog payload.
- 3 lbs chicken cut into serving pieces
- 2 green papaya wedged
- 1 1/2 cup malunggay leaf
- 1 cup hot pepper leaf
- 5 cloves garlic crushed and chopped
- 1 onion chopped
- 3 ginger
- 2 maggi magic chicken cube
- 1 quart rice wash
- 1 quart water
- 2 tablespoons fish sauce
- ground black pepper
- 3 tablespoons cooking oil
Instructions
8 cooking steps
- Heat cooking oil in a cooking pot. Sauté garlic, onion, and ginger until the onion softens.
- Add the chicken. Continue sautéing for 2 minutes or until it turns light brown in color.
- Pour 2 tablespoons of fish sauce. Stir.
- Add the rice wash into the cooking pot. Let it boil. Simmer for 10 minutes.
- Add water as needed. Let it boil.
- Put the green papaya wedges into the pot. Continue to simmer for 15 to 20 minutes.
- Add Maggi Magic Chicken Cubes. Stir. Season with ground black pepper (this is optional). Turn off the heat and then add the hot pepper leaves and malunggay leaves into the cooking pot. Cover for 2 minutes to let the residual heat cook the green veggies.
- Transfer to a serving bowl. Serve. Share and enjoy!
Catalog details
Useful for browsing and sync.
Main Course, Chicken tinola recipe, tinolang manok Public recipe Revision 1